Text 8154, 67 rader
Skriven 2013-12-24 09:56:10 av Dave Drum (1:261/38)
Ärende: Chile 4929
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rotisserie Chicken Enchiladas
 Categories: Latino, Poultry, Chilies, Cheese, Breads
      Yield: 5 Servings

     10 sm Flour tortillas
    1/2    Leftover rotisserie chicken;
           - meat stripped, shredded
     15 oz Can black beans
      3 tb Oil
      1 lg Onion; thin sliced
      2 cl Garlic; minced
  1 1/2 ts Smoked paprika
           Handful Swiss Chard; chopped
      1 c  Corn niblets
      1 tb Chipotles in adobo; minced
      1 ts Chilli spice mix
      1 ts Ground cumin
    3/4 c  Canned tomatoes
      1 tb Brown sugar
    1/2 c  Shredded cheese; a mix of
           - yellow and white
           Salt

  For the beans and enchilada sauce: In a frying pan, sauté
  the onions in the canola oil over medium-low heat until
  translucent. Add the garlic and cook a few minutes until
  softened. Scrape half of this mixture into a medium
  saucepan.

  In the original pan, add the smoked paprika, and the can
  of black beans (donÆt bother draining). Cook until the
  beansÆ liquid is reduced, then add in the greens. Once
  theyÆve wilted, turn off the heat and set the whole
  skillet aside. Add salt to taste-be careful though, as
  canned beans can be salty.

  In the other saucepan, add chipotles, chilli spice, cumin,
  tomatoes, brown sugar, and a cup of water to the saucepan.
  Bring to a boil and cook until reduced by half, about 20
  minutes. Cool slightly, then puree in a blender, taste for
  salt, and set aside.

  To make the enchiladas: Up to 1 day in advance, assemble
  the enchiladas: roll about a 1/2 cup of shredded chicken
  and a few tablespoons of corn in half of the tortillas,
  folding in the ends so the filling stays in. Fill the
  remaining tortillas with 1/2 cup black beans and a few
  teaspoons of corn. Arrange in a 9" x 13" baking dish.

  When ready to serve, preheat the oven to 350øF/175øC. Pour
  the sauce evenly over the whole pan, then sprinkle with
  the cheese. Bake 15-20 minutes, until the enchiladas are
  heated through and the cheese is melted. Serve with sour
  cream and/or rice and a simple green salad.

  From: http://www.biggirlssmallkitchen.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Cheese. The adult form of milk. - Richard Condon

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)